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Easy

Gingersnap Cookies

rpic_20170418201412_lg

Prep Time: 00:15

Bake Time: 00:15

Total Time: 00:30

Yield: Makes about 3 dozen cookies.

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As the cookie bakes, the ball will melt down and develop the crinkled surface. When finished baking, the cookies are still slightly soft in the center. Once they are cooled, these cookies will snap just like the store bought kind. To assure freshness, I recommend buying powdered ginger and other spices in small amounts from a spice store or the bulk herb and spice section of a natural foods or gourmet store. You will be amazed at the vivid difference in taste. Otherwise, try to use your bottled spices within six to eight months of purchase.

Ingredients

2 tsp ginger powder
8 tbsp unsalted butter, at room temperature
1/4 tsp cinnamon
1 cup sugar
1 egg, beaten
1/4 cup molasses
1 tsp apple cider vinegar
1 3/4 cups plus 2 tbsp unbleached flour
3/4 tsp Clabber Girl Baking Soda

Directions

Preheat oven to 325 F. For easier cleanup, line a cookie sheet with parchment paper. Sift together the flour, baking soda, ginger, cinnamon and cloves. In a separate bowl, cream together the butter and sugar. Blend in the egg until fully incorporated then add the molasses and vinegar. Add the sifted flour mixture and mix until well blended. Form dough into 3/4 inch balls and place on prepared cookie sheet about 1 inch apart. Bake for 12 to 15 minutes. Let sit for one minute before transferring to rack to cool.

Gingersnap Cookies

rpic_20170418201412_lg

Prep Time: 00:15

Cook Time: 00:15

Total Time: 00:30

Yield: Makes about 3 dozen cookies.

Ingredients

2 tsp ginger powder
8 tbsp unsalted butter, at room temperature
1/4 tsp cinnamon
1 cup sugar
1 egg, beaten
1/4 cup molasses
1 tsp apple cider vinegar
1 3/4 cups plus 2 tbsp unbleached flour
3/4 tsp Clabber Girl Baking Soda

Directions

Preheat oven to 325 F. For easier cleanup, line a cookie sheet with parchment paper. Sift together the flour, baking soda, ginger, cinnamon and cloves. In a separate bowl, cream together the butter and sugar. Blend in the egg until fully incorporated then add the molasses and vinegar. Add the sifted flour mixture and mix until well blended. Form dough into 3/4 inch balls and place on prepared cookie sheet about 1 inch apart. Bake for 12 to 15 minutes. Let sit for one minute before transferring to rack to cool.